The Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
Bloom the meat - Remove lamb from packaging and set aside to bloom for 10 minutes before cooking. Rub the lamb steaks with 1 Tbsp olive oil, salt and freshly cracked pepper.
Roast the vegetables - Preheat oven to 180°C. Cut squash into wedges and lay the pumpkin and carrots in a shallow oven-proof dish lined with baking paper. Drizzle 2 tablespoons oil and season with salt. Roast vegetables in oven for 30-35 mins. Remove tray from oven.
Make the Vinaigrette - In ajar combine honey, ginger, garlic, remaining oil, and the juice of one lemon. Season with salt and pepper. Add chopped mint. Place the lid on the jar and shake vigorously (may need to add a little water).
Power up the grains - Cook the grain according to packet instructions, drain and cool. Add half of the vinaigrette and toss in the grains using a fork.
Cook the meat - Heat a skillet or BBQ plate until moderate/medium – hot. Cook the medallions for 3-4 minutes each side for medium rare.
Give it a rest - Remove medallions from skillet or BBQ and cover with foil, leave to rest for 5 minutes. Slice across the grain for maximum tenderness
Serve it up - Toss cooked grains with baby spinach, roasted vegetables, feta and pecans. Serve salad onto plates with slices of Lamb. Drizzle well with remaining vinaigrette and garnish with fresh mint leaves.
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